Influence of home cooking conditions on Mail lard reaction products in beef

被引：110
作者：
Bombo Trevisan, Aurea Juliana [1 ]
Lima, Daniele de Almeida [1 ]
Sampaio, Geni Rodrigues [1 ]
Manolio Soares, Rosana Aparecida [1 ]
Markowicz Bastos, Deborah Helena [1 ]
机构：
[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, BR-01246904 Sao Paulo, SP, Brazil
来源：
FOOD CHEMISTRY | 2016年 / 196卷
基金：
巴西圣保罗研究基金会;
关键词：
Cooked meat; Furosine; Fluorescence compounds; N epsilon-(1-carboxymethyl)-L-lysine; Acrylamide; GLYCATION END-PRODUCTS; NUTRITIONAL QUALITY; MEAT-PRODUCTS; ACRYLAMIDE; FLUORESCENCE; FOODSTUFFS; FUROSINE; FOOD; SPECTROMETRY; ENDPRODUCTS;
D O I：
10.1016/j.foodchem.2015.09.008
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The influence of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature below 90 degrees C mainly generated furosine. When the temperature reached 90 degrees C and 100 degrees C, furosine content decreased by 36% and fluorescent compounds increased by up to 98%. Baking meat at 300 degrees C, the most severe heat treatment studied, resulted in the formation of carboxymethyllysine. Boiling in water caused very low MRP formation. Acrylamide concentrations in grilled, fried or baked meat were extremely low. Home cooking conditions leading to low MRP generation and pleasant colours were obtained and could be used to guide diabetic and chronic renal patients on how to reduce their carboxymethyllysine intake. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：161 / 169
页数：9
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